Bulgur with Cumin-Scented Sweet Potatoes (Adapted from LCBO)1 pound sweet potatoes, diced into 1/2" cubes
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon cumin
salt and fresh ground black pepper
2 cups vegetable broth
1 cup dry coarse bulgur
2 tablespoons fresh squeezed lime juice
chopped fresh cilantro
Preheat oven to 450 degrees.
On a baking sheet coated with cooking spray, add sweet potatoes - drizzle with oil, coriander and cumin - season with salt and pepper, tossing well to thoroughly coat. Spread potatoes out into a single layer - place into the oven and roast, stirring once or twice, until sweet potatoes are golden and tender, about 18 to 24 minutes.
Meanwhile, in a medium saucepan, bring broth to a boil - gradually stir in bulgur and a pinch of salt. Cover, reduce heat to low and simmer until the bulgur is tender, about 15 minutes. If there is excess liquid when the bulgur is done, strain most of it away.
Add sweet potatoes and juice into the bulgur, gently tossing to coat - taste and season with additional salt and fresh ground black pepper. Sprinkle with cilantro to serve.
Makes about 4 to 6 servings.
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I have to admit to not preparing the whole dish. Needed to use up some sweet potatoes as side dish for leftovers and this was just the ticket. The sweet potatoes were quickly prepared and I squeezed some lime over before serving. Very, very good flavor. Can't wait to try it with bulgar.
ReplyDeleteAnon - Good call on making just the potatoes! I'll have to remember and try that myself sometime.
ReplyDeleteJoe-what did you have with this dish? It looks so yummy, but I'm having trouble figuring out what to serve with it. Thanks!
ReplyDeleteSarah - we served it with simple grilled chicken.
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